Olive Oil Lemon Sauce For Pasta

Looking for a quick but tasty olive oil lemon sauce for pasta? Try our easy 30 minute Italian lemon spaghetti recipe.

It’s fresh, zesty but also rich thanks to the high quality Belmorso EVOO. And it has plenty of cheese too!

Olive Oil Lemon Sauce FAQ

What Type of Olive Oil is Best to Use for the Sauce?

For this sauce, extra virgin olive oil (EVOO) is the best type to use. Two high-quality options are Belmorso or Novello.

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How Much Lemon Juice Should I Use in the Sauce?

In our recipe, we use the juice of one lemon. However, if you prefer a stronger lemon flavor, you can double or triple the amount. Just remember to balance it out by using less pasta cooking water, so it’s not too runny.

Can I Use Bottled Lemon Juice Instead of Fresh?

Yes, you can use bottled lemon juice instead of fresh. However, fresh lemon juice is often more flavorful and tangy.

What Type of Pasta Pairs Best with an Olive Oil Lemon Sauce?

Long shapes of pasta such as linguine and spaghetti are especially suitable for this sauce, but short shapes like farfalle would also work well.

Can the Sauce be Made Ahead of Time?

No, this sauce is best made fresh as you prepare your pasta. It comes together quickly with the pasta cooking water and the cheese you add at the end.

How Long Can I Store the Olive Oil Lemon Sauce in the Refrigerator?

This recipe is designed to make enough sauce for your pasta dish, so there generally won’t be leftovers. It’s best to make and consume the sauce fresh.

Can This Sauce be Used with Other Dishes Apart from Pasta?

Definitely, you can prepare a similar garlic and EVOO reduction for your fish and meats, and then add the lemon juice and parsley before drizzling. A cold version of this sauce is also commonly used for fish in Italy.

Can I Add Other Ingredients Like Garlic or Herbs to the Sauce?

Certainly, you could add chili for a bit of heat, or even cream if you prefer a creamier sauce. You can also choose specific herbs to use in the sauce to further customize it to your taste.

Should the Pasta be Hot or Cold When Adding the Sauce?

It doesn’t matter whether the pasta is hot or cold when you add the sauce. Just add the sauce to the cooked pasta and mix well to ensure the pasta is fully coated. Generally speaking though, a warm pasta allows for any sauce to combine better.

Is Olive Oil Lemon Sauce Healthy?

This sauce is indeed healthy as it contains good fats from the EVOO and vitamin C from the lemon. However, it is also high in calories due to the quantity of EVOO used, so it should be consumed in moderation.

Olive Oil Lemon Sauce For Pasta Recipe

Here’s the recipe card. Follow the steps on the screen or print it out, as you prefer.

Olive Oil Lemon Sauce For Pasta

Looking for a quick but tasty olive oil lemon sauce for pasta? Try our easy 30 minute Italian lemon spaghetti recipe.

Course Main Course

Cuisine Italian

Keyword olive oil lemon sauce for pasta

Prep Time 15

Cook Time 15

Total Time 30

Servings 2

Calories 1000kcal

Author Alessia

Cost €6

Equipment

garlic presser
lemon presser
cheese grater
1 large pan
1 medium large pot
1 pasta ladle
1 cooking spoon

Ingredients

250 gr Linguine
6 tbsp Belmorso Extra Virgin Olive Oil or Novello
1 lemon
2 cloves garlic
30 gr Pecorino cheese grated
30 gr Parmesan cheese grated
1 tsp Italian mixed herbs
Fresh parsley to finish the pasta

Instructions

Boil the water for the pasta with plenty of salt, and cook it following the packaging instructions.
In the meantime, mince 4 cloves garlic and sauté in 3 tablespoons EVOO. Add the mixed Italian herbs and sauté for 5 minutes. Then, switch the heat off and leave the EVOO to infuse with the flavours. You can cook it for longer, just cover it with a lid as the oil will start splashing.
Grate your pecorino and parmesan cheeses. You can combine them.
Squeeze the juice out of your lemon and set aside in a bowl.
Drain the linguine and leave some cooking pasta water to use for the olive oil lemon sauce.
Transfer the drained linguine to the pan where you sautéed the garlic in olive oil.
Add the rest of the EVOO, another 3 tablespoons.
Add the pasta cooking water, about half a ladle to start with.
Now, add your lemon juice.
Add the grated cheeses too.
Mixed everything well, and serve with a generous dash of black pepper, and some chopped fresh parsley on top. Buon Appetito!